Fatty Acid Analysis and Microcapsule Preparation of Camellia Oil
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Abstract:
The fatty acid composition of camellia oil was analyzed by GC-MS. It was mainly composed of palmitate, stearic acid, oleic acid, linoleic acid and linolenic acid, of whichthe content of unsaturated fatty acid reached more than 80%. The microencapsulation of camellia oil was prepared by spraying drying using soybean protein isolate and maltodextrin as wall materials. The effects of emulsifying temperature, the ratio of SPI to MD, the wall materials concentrations, and the ratio of oil to wall materials on the encapsoluation efficiency were examined based on single factor and orthogonal experiments. The optimum process conditions were as follows: emulsifying temperature 75 ℃, SPI/MD 0.6, the wall materials concentrations 13%, and core material: wall material 1.5:1. Under the optimal conditions, the encapsulation efficiency of camellia oil microencapsulation was 83.83%. The structure of microcapsules was observed by a scanning electron microscope (SEM) and the size distribution of camellia oil microcapsules was 8.43μm measured by a laser particle, which confirmed the structure integrality and better integrality of microcapsules.
